Description
This Czech-inspired recipe features tender pork chops cooked with white wine, carrots, celeriac, and fresh tomatoes, offering a savory and slightly tangy dish that highlights root vegetables and delicate flavors. Perfect for a quick and satisfying meal, these pork chops are pan-fried to golden perfection and simmered gently to absorb the vibrant sauce.
Ingredients
Scale
Pork Chops
- 2 pork chops (fairly thin)
- Salt & pepper, to taste
- 2 tablespoons olive oil (divided)
Vegetables & Sauce
- 1 large carrot (peeled and cut into sticks)
- 1 small celeriac (celery root), peeled and cut into sticks
- 3 tomatoes, quartered
- Juice of 1/2 lemon
- 3/4 cup white wine
Instructions
- Prepare the vegetables: Peel the carrot and celeriac using a knife (especially for the celeriac), then cut both into sticks. Quarter the tomatoes and set aside.
- Cook pork chops: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper. Add the pork chops to the hot skillet and fry for a few minutes on each side until golden brown. Remove the chops from the skillet, transfer to a plate, and set aside.
- Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the carrot and celeriac sticks, frying for about five minutes while stirring frequently to prevent burning and to soften the vegetables.
- Simmer with tomatoes and wine: Reduce the heat to medium. Add the quartered tomatoes, lemon juice, and white wine to the skillet. Cover with a lid and cook for approximately five minutes to allow the flavors to meld and the vegetables to tenderize further.
- Finish cooking pork chops: Return the pork chops along with any accumulated juices from the plate back into the skillet. Cover with the lid and cook for about five more minutes, ensuring the chops are cooked through but not overdone to avoid toughness. Serve immediately for best flavor and texture.
Notes
- Using fairly thin pork chops helps them cook evenly and stay tender.
- Be careful not to overcook pork chops to prevent them from becoming leathery.
- Adjust seasoning with salt and pepper according to taste before serving.
- White wine adds a subtle acidity enhancing the flavor, but it can be substituted with broth if preferred.
- This dish pairs well with boiled potatoes or crusty bread to soak up the sauce.